If you love easy, quick cookie recipes, this one is for you. You can make the batter in minutes and they only take about 10 minutes to bake. Let me show you how to make them.

How to Make Double Chocolate Walnut Cookies

These chocolate cookies are easy to make. We use our handheld mixer — this is the one we own — but you can also make these cookies with a stand mixer.

Start by creaming butter, sugar, and vanilla extract together. We use granulated sugar and brown sugar in this recipe. The granulated sugar makes the edges crispy and the brown sugar keeps them tender in the middle.

Once the butter, both sugars and vanilla are light and fluffy, it’s time to add egg.

The dry ingredients come next — just flour, cocoa powder, baking soda, and salt. And finally, the chocolate and walnuts. If you don’t have walnuts, try another nut — hazelnuts or almonds would be delicious.

At this point you can bake, chill, or freeze the cookie dough. We’ve included tips for chilling and freezing the cookie dough in the recipe below.

Disclosure: Compensation was provided by Diamond of California via Glam Media. The opinions expressed herein are those of Inspired Taste and are not indicative of the opinions or positions of Diamond of California.

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Directions

Add the butter, both sugars, and the vanilla to a large bowl. Cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).

Scrape the side and bottom of the bowl then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated.

Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.
With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.

Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry and tops slightly cracked. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.

Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Adam and Joanne's Tips

How to Freeze Cookies: Line a baking sheet with parchment paper and prepare the dough as usual. Scoop out cookie mounds onto the baking sheet. You can crowd the dough mounds together, just do not let them touch. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer. Bake frozen cookies without thawing, it will add an extra 3 to 5 minutes of bake time.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

This is the best cookie recipe I have found and I have tried 10-15 recipes without success. These cookies turned out thin and crispy which is what I like. They tasted the best 1 or 2 days after baking, when the flavors had “gotten happy”. When I make key lime pie, I have the same experience – it tastes much better a day or two after baking. I found the batter needed some “vavavoom” so I added orange zest and 2 drops of orange flavor. Orange and dark chocolate go well together. Next time I will add more nuts and chocolate chips. Overall, I was very happy.

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